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Kaleidoscope Bean Salad

PREP TIME: 5 minutes  COOK TIME: 0 minutes  SERVES: 6 (1-cup) servings 

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Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.
Need a healthy potluck dish, but don’t have a lot of time to prepare it? This colorful salad will wow the masses with only a few minutes of prep and a handful of ingredients. Feature it as a super side dish, blend it into a bean dip, stuff it into a burrito, toss it into soup, or serve atop a bed of greens.

gluten_free Gluten Free vegan Vegan 

Ingredients

  • ½ purple onion, diced
  • 1 red bell pepper, diced (preferably organic)
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 1 (15-oz) can kidney beans, drained and rinsed
  • 1 cup shelled edamame (green soy beans), thawed if frozen
  • 1 cup frozen corn kernels, thawed
  • ¼ cup Light Champagne Vinaigrette, or other low-fat vinaigrette dressing
  • 1/8 tsp sea salt

Instructions

  • 1 In a large mixing bowl, stir together all ingredients.
  • 2 Store leftovers in the fridge for up to 3 days.

Additional Notes

NUTRITION SNAPSHOT Per serving: 216 calories, 3.5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 390 mg sodium, 35.5 g carbohydrates, 11 g fiber, 4 g sugar, 13 g protein, 3% vitamin A, 44% vitamin C, 9.5% calcium, 14% iron


Source

Cooking with Trader Joe's Cookbook: SKINNY DISH! by Jennifer K. Reilly, RD.


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